Croutons
6 cup Baguette/hard bread, cubed
4 clove garlic, mashed
pinch of salt
2 tbsp chopped/dried parsley
1/3 cup olive oil
Soup
1 large head broccoli, washed, stem removed & roughly cut
2 tbsp butter
1 tbsp extra virgin olive oil
1 large onion, roughly sliced
2 cup water/stock
1½ tsp salt
1 tsp garlic powder
1/4 tsp black pepper
150 ml heavy cream
150 ml milk
Garnish
1 tbsp extra virgin olive oil
1 handful broccoli
some water for sprinkling
pinch salt
dash black pepper
Method:
To prepare the croutons:
Preheat oven to 200 °C.
In a large mixing bowl, mix bread cubes with all the ingredients and stir well to coat homogeneously.
Spoon onto a baking tray and spread out evenly into single layer.
Bake in the preheated oven for 15 minutes and stir occasionally about two times during baking.
Remove from oven and set aside.
To prepare the soup:
In a pot, melt butter in 1 tbsp of oil over medium high heat, saute onion until softened with occasional stirring.
Add-in half of broccoli, and stir for short while.
Pour-in stock and bring to boil.
Reduce heat, cover and let simmer until broccoli is tender.
Add-in the remaining broccoli, cover and simmer for about 5 minutes.
Remove from heat and blend it into smooth puree in several batches (depending on the size of your blender).
Transfer into saucepan/pot, season with salt, pepper and garlic powder, then stir in cream and milk over low heat right before serving.
Garnish with sauteed broccoli and serve with croutons.
To prepare the garnish:
In a saucepan, heat oil over moderate high heat and stir-fry broccoli for shot while.
Sprinkle-on some water, reduce heat and seasoning with salt and pepper.
Cook the broccoli accordingly with occasional stirring.
